This vegan roasted beetroot soup wasn’t meant as a blog recipe when I made it but the result was so delicious, I just had to share it! I was feeling a bit under the weather and wanted to make something nutritious but easy and requiring zero effort. The resulting fridge-raid soup was absolutely delicious! This healthy soup is full of phytonutrients from the beetroot and wonderful plant-based protein and omega-3 fats from the walnuts, so it’s sure to perk you up if you’re not quite feeling your best.
As promised on my Instagram feed on Friday, this is the recipe for the delicious and super easy roasted beetroot and walnut soup that I made. It hardly warrants a post on the blog as it’s so easy but sometimes that’s exactly what we need isn’t it?
Quick Tasty Nutrition
I’ve had an exhausting week so I wanted to make something that is high on the nutrition front, low on effort and supports my body to stay fighting fit. I looked in the fridge and saw these beetroots that had been in there for quite some time and definitely needed using up!
You see, I love the idea of beetroots, and sometimes I love eating them, but I can’t say I’m a massive fan. I have to consciously make myself choose to cook with them and then I’m quite particular about how I like them. For me, they have to be either grated raw into a salad, or roasted to crispy sweet deliciousness (see this recipe for delicious roasted beetroot with herbs).
This time, I didn’t fancy either of those as I was feeling run down and in need of a bowl of comforting soup. I also didn’t really want hassle cooking – I wanted something I could just put in the oven and forget about. And this is where I had the idea to do my favourite roasted beetroots but to make them into a soup! The walnuts were thrown in at the end of roasting, to add some protein and fats to make this soup a one-pot complete meal. They also add wonderful depth of flavour and richness to this soup.
This vegan roasted beetroot and walnut soup has a very simple ingredient list!
- Beetroots (beets) - I love the red beetroots as they give the soup such a vibrant colour.
- Red onions - I like to use the sweeter red onions but you could also use normal brown onions.
- Garlic - garlic goes lovely and sweet with roasting so this adds tremendous depth of flavour.
- Other - olive oil, mixed herbs, bay leaves and salt and pepper.
- Vegetable Stock - of course homemade vegetable stock would be wonderful here but I normally just use powdered stock mixed with hot water and it works fine here!
- Walnuts - these provide the protein, healthy fats and more depth of flavour.
Please see the printable recipe card at the bottom of this post for full list of ingredients and their quantities.
This is my kind of reward to effort ratio - just chop up some beetroot, red onion and garlic, roast them in the oven with bay leaves and a sprinkling of herbs, add walnuts for a few minutes at the end, then whizz it all up with some vegetable stock. So easy, so delicious and so good for you!
This is a summary only. Please see the printable recipe card at the bottom of this page for full instructions.
Vegan Roasted Beetroot and Walnut Soup FAQs
Yes! As for most soups, it's a great dinner party starter because you can make it ahead and leave it in the fridge for up to 3 days or store in a jar in the freezer for 2-3 months. The night before you want to serve it, take it out of the freezer and leave in the fridge to defrost overnight. Then just re-heat in a pan over a gentle heat, stirring, until it is hot.
It's best to use fresh raw beetroots that you can peel and chop to roast for making this soup. The pre-cooked kind would not roast in the same way so they wouldn't really work here. As for colour, I just love the regular bright red beetroots but you could of course use golden beetroot instead for a bright yellow soup! Chioggia beetroots would be better thinly sliced in salads instead, to show off their beautiful patterns!
The problem with beetroots is that their wonderful colour tends to stain anything they touch! So you need to make sure to wear an apron when you prep beetroots (to avoid staining your clothes) and make sure to wash the chopping board and your hands immediately after prepping them so that it doesn't have time to stain. It might stain the chopping board a little but it will come off after a couple of uses. Best not to use your favourite expensive wood board for it though! You could of course use latex gloves if you really want to make sure your hands stay stain-free!
Not just confined to comfort food, with this stunning purple pink colour, I think this vegan roasted beetroot and walnut soup could be a real showstopper of a starter for a dinner party too! You could also make some croutons with any leftover bread.
So if you have some beetroots festering at the bottom of your veg drawer and you don’t know what to do with them, (or heck, even if you don’t! Go and buy some!) then give this recipe a whirl for easy, delicious and nutritious food at its best! It's also great to use with leftover roast or air fried beetroot!
Try making these amazing air fried candied walnuts with any leftover walnuts you might have! They make a wonderful sweet and salty snack!
More Vegan Soup Recipes
Well I do love a bowl of soup so there are quite a few soup recipes on this blog already! You might like these:
- Broccoli and Almond Soup - A vegan soup that is so creamy, you'd never guess it was dairy-free! Takes less than half an hour to make and tastes delicious!
- Veggie Noodle Soup - A richly flavoured miso-based vegetable soup with puy lentils, tiny diced vegetables and gluten-free noodles make this a wonderfully comforting vegan soup.
- Spiced Pumpkin and Sweetcorn Soup - This pumpkin and sweetcorn soup is a wonderful cheery yellow with warming turmeric and soothing coconut milk to make a little bowl of joy.
- Velvety Spinach and Cannellini Soup - This comforting bowl of goodness is rich, creamy and intensely satisfying. A healthy vegan and gluten-free soup that is filled with iron-rich spinach, protein-packed cannellini beans and probiotics from miso paste.
- Tomato, Lentil & Butternut Squash Soup - Another beautiful simple soup for warming up cold winter's nights!
📖 Recipe 📖
Roasted Beetroot and Walnut Soup
- 600 g beetroot , (about 3 big beetroots)
- 2 red onions
- ½ garlic bulb, (cut a whole garlic bulb in half vertically)
- 1-2 tablespoon olive oil
- 2 dried bay leaves
- 1 teaspoon mixed herbs
- salt and pepper, (a good sprinkling)
- 800 ml vegetable stock
- 25 g walnuts
- Set the oven to 200°C.
- Prep the veg:a. Peel the beetroots and cut into cubes (about 2cm cubes).b. Peel and chop the red onions into large chunks (about the same size as the beetroot).c. Take the half garlic bulb and slice off the top (discard the top).
- Put all the veg in a roasting tin with the olive oil, herbs and salt and pepper. Mix it all about with your hands then put in the oven for 45 minutes (stirring once half way through cooking time).
- Towards the end of the cooking time (after about 40 minutes), check the beetroot is soft by inserting a knife into the middle of one piece. If nice and soft, add the walnuts and continue roasting for 6 more minutes (turning the walnuts half way through).
- Pour the whole lot into a food processor or blender (you might have to do it in batches) and add the vegetable stock. Whizz to a smooth consistency. Taste and adjust the seasoning as necessary and add more stock if you like a thinner soup.
- You can leave out the walnuts if you don’t like them – or add a different nut instead.
- This roasting mixture (before whizzing up) is also delicious as a side dish to other meals!
Did you make this recipe? Please leave a ⭐ star rating ⭐ on the recipe card!